Squash Soup with Cumin

We roast the butternut squash until fork-tender before adding it to this spicy, smooth soup.

Total Time: 1:15

Level:
Easy

Serves:
10

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Ingredients

2 medium butternut squash

1 tbsp. olive oil

2 medium stalks celery

1 medium onion

1 tsp. ground cumin

¼ tsp. chipotle chile powder

salt and pepper

2 can chicken broth (3 1/2 cups)

2 c. water

Roasted salted pumpkin seeds (pepitas) and fresh chives for garnish

Directions

Preheat oven to 450 degrees. Line 15 1/2" by 10 1/2" jelly-roll pan with foil. Place squash halves, cut sides down, in lined pan, and roast about 45 minutes or until very tender when pierced with knife. Cool until easy to handle, then, with spoon, scoop squash from skins and place in large bowl. Discard skins.

Add broth, water, and squash to saucepot; cover and heat to boiling on high. Reduce heat to low, and simmer 10 minutes.

In batches, ladle squash mixture into blender. With center part of blender cover removed to allow steam to escape, blend squash mixture until pureed. Pour soup into large bowl. Return all soup to saucepot and heat through. Garnish each serving with pumpkin seeds and chives. Makes 10 1/2 cups.

Serving size is based on a 1-cup serving.

To make Squash Soup with Rosemary: Prepare squash as above in step 1. In step 2, omit cumin and chipotle chile powder, and add 1 teaspoon chopped fresh rosemary leaves along with the salt and pepper. Complete recipe as in steps 3 and 4, but omit garnish, and top each serving with several Pecorino Romano shavings if you like. Makes about 10 1/2 cups.